1. Вводная часть

   Настоящая технологическая инструкция распространяется на производство изделия Garden of Eden cake [Voskresensk].

2. Характеристика готовой продукции

   Качество изделия Garden of Eden cake [Voskresensk] должно соответствовать требованиям .

3. Входной контроль сырья

   Получение и контроль входящего сырья на производство, необходимо проверить:

   • наличие медицинской книжки у водителя,
   • температурный режим и состояния кузова,
   • сопроводительные документы (накладная, декларация, качественное удостоверение).
4. Сырье, применяемое при изготовлении изделия
   1. Перечень сырья
      • Sign up
      • white sugar
      • vegetable fat cream
      • gel
      • fat "Butao-26"
      • Sign up
      • water
      • melange
      • whole condensed milk with sugar the weight ratio of fat 8.5%
      • flour, premium
      • Sign up
      • dry egg white
      • agar
      • citric acid
      • flavoring
      • Sign up

      Допускается взаимозаменяемость сырья в соответствии с утвержденными указаниями к рецептурам по взаимозаменяемости сырья.

   2. Характеристика сырья

      Sign up

      White sugar
      Sugar sand should have a sweet taste without any extraneous taste and odor, be free-flowing, not sticky, and dry to the touch, completely soluble in water, not contain lumps of whitened sugar, sticky crystals and impurities, have a white color and not contain moisture more than 0.14%.

      Vegetable fat cream
      A slightly creamy water-fat emulsion with a creamy vanilla taste and aroma.

      Gel
      

      Fat "Butao-26"
      

      Sign up

      Water
      Transparent liquid, odorless and tasteless.

      Melange
      Melange should be dark orange when frozen and light yellow to light orange after thawing. There should be no foreign smells and tastes.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Taste and smell: The taste is sweet, clean with a pronounced taste and smell of pasteurized milk without foreign tastes and odors. Slight fodder flavor is allowed. Appearance and consistency: Homogeneous, viscous throughout the mass without the presence of organoleptically perceptible crystals of milk sugar (lactose). A mealy consistency and a slight lactose sediment at the bottom of the package during storage are allowed. Color: White with a cream shade. Uniform throughout the mass.

      Flour, premium
      Wheat flour. The color of the higher grades of flour should be white with a yellowish tinge, the lower ones - whiter, darker and non-uniformly variegated. Flour should taste slightly sweet. When chewing flour, there should be no crunch on the teeth, no bitterness and no odors. Flour moisture - no more than 15%.

      Sign up

      Dry egg white
      Egg white (dry) must be free of foreign taste and smell.

      Agar
      

      Citric acid
      Colorless crystals or white powder without lumps. The taste should be sour, without any foreign aftertaste. There is no smell. The structure should be free-flowing and dry, not sticky to the touch. Mechanical impurities are not allowed.

      Flavoring
      

      Sign up

   3. Хранение сырья

      Все сырье и полуфабрикаты, поступающие на склады предприятия, должны соответствовать требованиям действующей НД, сопровождаются документом, удостоверяющим их качество и безопасность, а так же маркировочным ярлыком на каждом тарном месте (ящике, фляге, коробке) с указанием даты изготовления, срока годности или срока хранения.

      На предприятиях должны соблюдаться требования, предъявляемые к хранению продуктов, предотвращающие их порчу.

      Поступившие в производство продукты перекладывают в чистую промаркированную в соответствии с видом продукта производственную тару или хранят в таре поставщика.

      Продукты хранят согласно принятой классификации по условиям хранения.

      Аллергеносодержащее сырье храниться отдельно.

   4. Подготовка сырья к пуску в производство

      Sign up

      White sugar
      Sugar, used in the production in dry form, is sieved through a sieve with a mesh size of not more than 3 mm and passed through magnetic traps. Sugar used for the preparation of syrup is sieved, dissolved in water, and the resulting sugar syrup is filtered through a metal sieve with a mesh size of not more than 1.5 mm.

      Vegetable fat cream
      Before whipping, cool for at least 12 hours in the refrigerator at a temperature of +5 ºС - +8ºС. Beat at medium speed until desired creamy consistency is achieved. The whipped product remains stable when frozen and thawed.

      Gel
      

      Fat "Butao-26"
      

      Sign up

      Water
      

      Melange
      Before being fed into production, frozen melange is pre-thawed in baths with water or special chambers at a temperature not exceeding 45 ℃ and filtered through a sieve with a mesh size of not more than 3 mm. For products in which whole milk or water is used when kneading the dough, the melange can be mixed with them in a 1: 1 ratio before straining. Thawed egg products should be used within 3-4 hours.

      Whole condensed milk with sugar the weight ratio of fat 8.5%
      Condensed milk is freed from the transport container before being used in production and unpacked and fed to the boiling section, where it is loaded into the digester and heated to a temperature of 85 ℃ for 15-20 minutes. After processing, the condensed milk is filtered through a sieve with cells of no more than 3 mm in diameter. The filtered and cooled condensed milk is placed in clean, dry, labeled containers with tight-fitting lids. Moving in the production of condensed milk in open containers and without marking is prohibited.

      Flour, premium
      Wheat flour is sifted through a sieve with meshes of not more than 2.5 mm and passed through magnetic catchers. If the flour is at a low temperature, then it should be kept in a warm room so that the temperature rises to 12 ℃.

      Sign up

      Dry egg white
      

      Agar
      Agar is soaked in running water for 2-4 hours.

      Citric acid
      Dissolve citric acid in hot water (70-80 в) in a 1: 1 ratio and filter through a sieve with cells of no more than 0.5 mm.

      Flavoring
      Flavors are stored in clearly labeled original packaging. Pouring and pouring into other dishes is not allowed.

      Sign up

5. Описание технологического процесса
   1. Описание процесса изготовления полуфабрикатов:

      Sign up

      No. 098 Sugar-agar syrup
      

      Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

      Sign up

   2. Приготовление кондитерского изделия:

      Sign up

6. Упаковка

7. Mаркировка, транспортирование и хранение

   Маркировка готовых изделий должна соответствовать Техническим регламентам Таможенного союза ТР ТС 022/2011 «Пищевая продукция в части ее маркировки», ТР ТС 029/2012 "Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств", ГОСТ Р 53598-2009 «Продукты пищевые. Рекомендации по этикетированию»

   Состав: fruit, white sugar, vegetable fat cream (drinking water, palm kernel vegetable fat, sugar, milk protein, emulsifiers (E420ii, E472e, E322, E435), stabilizers (E463, E401), salt, flavoring, dye - beta-carotene), gel, fat "Butao-26", molasses or glucose syrup, water, melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), flour, premium, integrated Nutritional Supplement emulsifier churning paste (water, sugar, emulsifier E471, preservative E202), dry egg white, thickener - agar, acidity regulator - citric acid, flavoring, vanillin.

   Состав: fruit, white sugar, vegetable fat cream (drinking water, palm kernel vegetable fat, sugar, milk protein, emulsifiers (E420ii, E472e, E322, E435), stabilizers (E463, E401), salt, flavoring, dye - beta-carotene), gel, fat "Butao-26", molasses or glucose syrup, water, melange, whole condensed milk with sugar the weight ratio of fat 8.5% (normalized milk, sugar (sucrose, lactose)), flour, premium, integrated Nutritional Supplement emulsifier churning paste (water, sugar, emulsifier E471, preservative E202), dry egg white, thickener - E406, acidity regulator - E330, flavoring, vanillin.

8. Контроль производства

   На протяжении всего технологического процесса производства кондитерского изделия Garden of Eden cake [Voskresensk] проводят контроль за соблюдением технологических параметров, качества используемого сырья, материалов, готовой продукции. Готовый продукт подлежит выборочному контролю качества, с записью результатов в журнал.

9. Требования безопасности производства

   Технологический процесс должен соответствовать требованиям техники безопасности и типовым инструкция по охране труда для работников предприятий торговли и общественного питания.

Приложение

Перечень нормативных документов

• Sign up
• СанПиН 2.1.3684-21 "Sanitary and epidemiological requirements for the maintenance of the territories of urban and rural settlements, for water bodies, drinking water and drinking water supply, atmospheric air, soils, living quarters, the operation of industrial, public premises, the organization and conduct of sanitary anti-epidemic (preventive) measures"
• Sign up
• ГОСТ 28414-89 Fats for cooking, confectionery and bakery industries. General specifications
• Sign up
• ГОСТ 33917-2016 Starch syrup. General specifications
• Sign up
• ГОСТ 31688-2012 Dairy canned food. Condensed milk and cream with sugar. Technical conditions
• Sign up
• ГОСТ 16280-2002 Agar food. Technical conditions.
• Sign up
• ГОСТ 908-2004 Citric acid monohydrate food. Technical conditions
• Sign up
• ГОСТ 16599-71 Vanillin. Technical conditions.